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From the inventors in the famous Swiss Army knife comes a type of fine cutlery created for accomplished and aspiring chefs at work or inside the home. Each blade inside the Stamped collection is expertly manufactured in Switzerland from high-carbon stainless steel and undergoes a special tempering process on an edge that could be resharpened again and again. The end result can be a knife that will keep its original sharpness through the entire life of the blade. Each blade is conical ground throughout its length and depth, and laser tested to make certain optimum cutting power and durability. Ergonomically made to minimize wrist tension, the unique, patented Fibrox handles are slip resistant when wet. Plus, all Stamped cutlery with Fibrox handles is approved through the National Sanitary Foundation (NSF). Although cutlery steel is naturally sanitary, materials and construction details of the handles minimize crevices that may otherwise offer hospitality to bacteria. The Victorinox Stamped collection is definitely an extensive range with open-stock pieces as well as handy and versatile sets.
This bread knife includes a 10-1/4-inch wavy-edge blade which is 1-1/4 inches wide with the handle. A specialty knife using a wide selection of uses, its scalloped-edge teeth can cut through harder crusts or peel without squashing tender insides. The specially designed wavy edge provides 40 percent more cutting edge in contact while using product than using a traditional plain-edge knife. Made to the same exacting standards, the wavy edge is made to supply the perfect cutting-edge profile for cutting items including bread, gateaux, and pastry products. The edge requires no sharpening, so is perfect for fast-food outlets, busy canteens, and restaurants. All Stamped cutlery needs to be washed manually for optimum care, and Victorinox covers every bit having a lifetime warranty against manufacturer defects.
From the Manufacturer
Who is Victorinox?
Although Victorinox is famous the planet over because the creator from the Original Swiss Army Knife, the organization started out in 1884 as being a cutlery workshop. By some time company creator Karl Elsener delivered his first pocket knife on the Swiss Army, his cutlery business was already booming. Over the subsequent century, Victorinox cutlery was a top-rated choice among professionals worldwide, with over 300 blades to offer.
Victorinox knives have regularly appeared as highly ranked and recommended kitchen tools in Cook’s Illustrated, Men’s Health, The Cincinnati Enquirer, New York Magazine, and Natural Health, in order to name a few. In 2009, the business announced a partnership with professional chef, Daniel Humm, of Eleven Madison Park in Ny City. In addition, building for the success of the company's cutlery business, Victorinox has had all the same quality and expertise to your wider range of products and accessories, including other kitchen tools, pocket tools, watches, luggage, and clothing.
Who is R.H. Forschner?
Victorinox have been a staple in European commercial cutlery for upwards of Fifty years when approached by New York’s R.H. Forschner, known since 1855 like a builder of scales for butchers, to become their sole cutlery supplier. The two companies joined forces in 1937, and R.H. Forschner subsequently became North America’s dominant professional brand, as ubiquitous within the bustling meatpacking plants of the Midwest as it really is inside gleaming, four-star restaurant kitchens of Midtown Manhattan.
As a division of Victorinox/Swiss Army Brands, R.H. Forschner marketed cutlery underneath the brand name “RH Forschner by Victorinox” and distributed towards the commercial, food service, and retail trade classes. That brand has been considered a top selection of professionals worldwide with over 300 styles of blades bearing the R.H. Forschner name. However, in 2009, in conjunction with Victorinox’s 125th anniversary, the company, Victorinox Swiss Army, Inc., has thought we would take away the “RH Forschner” name all blades. Blades thenceforth only include the “Victorinox” name.
What is often a stamped blade?
A stamped knife can usually be identified by the absence of the bolster. Stamped blades are cut inside their shapes from cold-rolled components of steel after which ground, tempered, and sharpened. Creating them requires many less steps than forging and results in lighter, narrower blades. Some professionals choose the thicker, heavier forged blades, but many pros, who spend much of their day cutting and slicing, like a lighter knife since it’s less fatiguing and much easier to manipulate at speed.
Stamped knives are simpler to produce and so less expensive. They perform perfectly and may approach the standard of your forged blade, although not the weight or feel. Victorinox manufactures a whole selection of stamped blades with unique, patented Fibrox handles and so they are believed one of the greatest values in the knife industry.
What knives will i have to own?
Knife choice or selection is dependent upon many factors--size, function, style, and preference. The most significant factor is function. Different knives have different uses. It is important to utilize the correct knife for the specific task, since proper knife selection as well as the use of a proper-sized, sharp knife make for safe cutting. General kitchen tasks as well as the knife to utilize for the kids are as follows:
Paring: The most typical to own and use, a paring knife is generally for small cutting jobs and peeling of vegetables or fruit. The blade size is normally from three to four inches. Find the shape and size to suit your hand. Since this can be one of the more versatile knives, owning more than one is recommended.
Chef's: The most critical tool and vital to every cook, a chef‘s knife is frequently used inside a rocking method to mince, dice, and chop vegetables and herbs. This one is famous because the chef’s best friend.
Slicer: Most commonly accustomed to slice meats, poultry, and seafood, the slicer is definitely an important companion to the host or hostess.
Boning: As its name suggests, a boning knife is utilized to trim or remove meat and fish in the bone.
Bread: Designed with a special edge, a bread knife makes easy work of cutting through crusty bread, pastries, or almost everything with a crust as well as a soft interior.
Fillet: Most often used by pros and seasoned home chefs, the fillet knife is accustomed to fillet meat and fish.
Cleaver: An essential addition to any collection, a cleaver is frequently employed to cut or chop through bones.
Santoku: This knife combines the options of your cleaver with a chef's knife. The curved blade helps the rocking motion employed for chopping, and also the wide blade is effective for scooping sliced food off a cutting board and for crushing garlic. The santoku can also be used to slice meat and has a narrow spine to make thin cuts.
Utility: An all-purpose knife often known as a sandwich knife, the utility knife peels and slices fruits and vegetables, and also carves small meats.
Shaping: With its curved blade, a shaping knife is ideal for small precision cuts where control is essential, for example peeling, trimming, or garnishing.
What would be the different knife edges and so what can they do?
Straight: The vast most of Victorinox knives come with a straight or fine edge. This means it's got an ideal taper along the blade no serrations. It is built to cut without tearing or shredding.
Serrated: An edge fashioned with small, jagged teeth along the edge.
Scalloped: A blade with waves along the extra edge generally utilized to cut breads which has a hard crust and soft interior, also as tougher-skinned fruits and vegetables.
Granton: This edge has hollowed-out grooves or dimples on the sides with the blade. These grooves fill using the fat and juices from the product being cut, allowing for thin, even cuts without tearing. Even while using grooves, these are still straight-edge knives and might be honed using a sharpening steel.
How should I take care of my cutlery?
After use, knives should 't be able to soak in water. The top practice is to hand wash and dry them immediately. This is very valid if they are already applied to fruit or salty foods, which can cause some staining, even on stainless steel. Most knives require almost no maintenance and yes it may be worth the effort to safeguard your investment.
Though Victorinox knives are dishwasher safe, this can be strongly discouraged. The dishwasher’s agitation might cause damage. Additionally, harsh detergents may be harmful and cause pitting and spotting around the blades. The handles may also discolor and produce a white film with constant use from the dishwasher. Plus, intense heat related to dishwashers is not good for the temper from the blade.
How will i keep my knives sharp?
All quality knives require proper maintenance to maintain them in perfect cutting shape. The most effective of edges will quickly dull whether or otherwise not this strikes metal, glass, or Formica. A wooden cutting board helps to produce the best cutting surface. And, if a slip occurs, an effective cutting board is safer for the user. Frequent use of the Victorinox sharpening steel can keep blades in tip top working condition. All straight-edge knives need steeling to maintain their edges.
How to "Steel" a Knife
1. Hold the steel firmly within your left hand with all the guard positioned to prevent the blade should it slip.
2. Hold the knife inside your right hand and set on the top portion of steel as shown.
3. Raise back of blade one-eighth inch.
4. Now, moving the blade only, draw it over the steel in an arching curve, pivoted at your wrist. The blade tip should leave the steel about two-thirds of the way down.
5. Repeat the identical action with the Blade about the bottom side with the steel. Always maintain the same pressure and angle on both sides in the steel.
6. Repeat five or six times.
When a sharpening steel will no longer does the job, it’s time to adopt the knife to your qualified knife sharpener that will place a fresh edge on it. This, as well as use in the sharpening steel, will give you many years of sharp, safe blades.
Please note that electric knife sharpeners might be harmful. They've got to become used carefully while they remove too much metal, can harm the temper of the blade, and many important can affect the factory-applied edge angle.
How should I store my knives?
Safety could be the biggest concern of storage, both on the user and protect the knife's edge. Choices incorporate a knife magnet, knife block, drawer insets, and in addition individual knife protectors.
The R H Forschner by Victorinox Curved Blade Bread Knife features an 10.25-inch wavy-edge blade which is 1.25-inches wide in the handle. High carbon, stainless steel blade is hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that may be resharpened over and over again, therefore the knife will keep its original sharpness through the entire entire life with the blade.
Product Features
Professional quality 10-1/4-inch bread knife handles crusty exteriors without crushing tender insides
Ice-tempered, high-carbon, stainless-steel blade provides maximum sharpness and edge retention; conical ground for wider break point
Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland
cuisinart 77 10 chefs classic stainless
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